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Pork Roast with Vegetables Recipe

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This recipe for Pork Roast with Vegetables, by , is from RQ&N Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Doug Monson
Added: Wednesday, October 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 pork tenderloin roast (2 lb.)
1 Tbs. fennel seed
1 1/2 tsp. salt
1 tsp. pepper
1 Tbs. chopped garlic
1 tsp. rosemary leaves
3 bell peppers, cleaned and quartered
1 1/2 lb. red potatoes, scrubbed and halved
2 red onions, peeled and cut into wedges
3 carrots, peeled and cut into 2" chunks
1 1/2 Tbs. olive oil
1 tsp. salt
1 tsp. rosemary leaves

Directions:
Directions:
Combine the fennel seed, salt, pepper, garlic and 1 tsp. rosemary leaves. Rub on pork. Place meat and vegetables in roasting pan. Bake at 350 for 50-60 minutes. Remove pork to heated platter, cover, and keep warm. Increase oven temperature to 450 and bake vegetables for 15 more minutes.

 

 

 

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